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http://cris.utm.md/handle/5014/1618| Title: | Chemical characterization of alginate-encapsulated plant extracts | Authors: | POPESCU, Liliana SORAN Maria-Loredana LUNG Ildiko OPRIȘ Ocsana-Ileana KACSO, Irina CIORÎŢĂ, Alexandra GHENDOV-MOŞANU, Aliona MACARI, Artur BARBAROȘ, Maria-Marcela STURZA, Rodica |
Keywords: | aromatic plants;hydroethanolic extracts;polyphenols;encapsulation;cream cheese;yogurt | Issue Date: | 2022 | Source: | POPESCU, L., SORAN, M-L., LUNG, I., Ocsana OPRIŞ, O., KACSO, I., CIORÎŢĂ, A., GHENDOV-MOSANU, A., MACARI, A., BARBAROȘ, M.-M., STURZA, R. Chemical characterization of alginate-encapsulated plant extracts. International Conference Modern Technologies in the Food Industry–2022, 20-22 October, 2022, 72. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdf | Project: | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | Conference: | Modern Technologies in the Food Industry | Abstract: | In this study, hydroethanolic extracts of three species of plants: basil (Ocimum basilicum), rosemary (Rosmarinus officinalis) and summer savory (Satureja hortensis) were encapsulated in sodium alginate using the drop technique. Afterwards the microcapsules were dried by lyophilization. In order to characterize the microcapsules, the following parameters were determined: solubility, swelling index, encapsulation yield and efficiency, scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC). |
URI: | http://repository.utm.md/handle/5014/21679 http://cris.utm.md/handle/5014/1618 |
| Appears in Collections: | Conference Abstracts |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Conf-MTFI-2022-p74.pdf | 142.52 kB | Adobe PDF | View/Open |
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